Salted Butter Caramels
- Total Time
- About 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- Vegetable oil
- 1⅓cups heavy cream
- 2cups sugar
- ½cup light corn syrup
- ⅓cup honey
- 6tablespoons unsalted butter, cubed
- 1teaspoon vanilla paste or extract
- 3teaspoons fleur de sel or sea salt
- 1½pounds bittersweet chocolate, finely chopped
Nutritional analysis per serving (128 servings)
59 calories; 3 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 8 grams carbohydrates; 0 grams dietary fiber; 8 grams sugars; 0 grams protein; 33 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Line an 8-by-8-inch baking pan with aluminum foil that extends over the sides. Grease with vegetable oil. In a heavy 4-quart saucepan, bring the cream to a boil. Add the sugar, corn syrup and honey and stir constantly with a wooden spoon until the mixture comes to a boil. Cook, stirring occasionally, until the mixture reaches 257 degrees on a candy thermometer, 15 to 30 minutes.
- Step 2
Remove the pan from the heat and, with oven mitts on, stir in the butter, vanilla and 2 teaspoons salt. Pour into the prepared pan and let cool. If you are not coating them in chocolate, let cool slightly and sprinkle with the remaining salt. When completely cool, coat a cutting board and the blade of a large chef's knife with vegetable oil. Invert the caramel onto the cutting board; peel off the foil and invert again. Cut the caramel into 8 1-inch-wide strips; then cut each strip into ½-inch pieces.
- Step 3
To coat with chocolate, melt the chocolate in a double boiler (temper it if you want the coating to have polish; directions can be found at www.baking 911.com). Using a fork to hold the caramel pieces, dip them one at a time into the chocolate and set them on a rack to cool. After dipping 4 caramels, sprinkle each with a little of the remaining sea salt. Transfer to parchment paper to set up and cool.
Private Notes
Comments
These caramels turned out to be toothbreakers...too much heat I think. Most caramel recipes don't go over 250 degrees. To repurpose the remains, I broke up the mass, microwaved on power level 2 for about a minute per batch, and put the gooey results in a double boiler with most of the remains of the heavy cream pint. So now I will give sea salt caramel sauce instead of caramels. The caramel taste in this recipe is not pronounced; the honey dominates. I would not repeat.
This turned out great! Instructions are a little vague - what temperature should I be cooking at? Why am I using oven mitts to mix the butter, salt and vanilla in? I halved the honey because I was using a local and really flavorful honey. Delicious. Will make again.
These caramels turned out to be toothbreakers...too much heat I think. Most caramel recipes don't go over 250 degrees. To repurpose the remains, I broke up the mass, microwaved on power level 2 for about a minute per batch, and put the gooey results in a double boiler with most of the remains of the heavy cream pint. So now I will give sea salt caramel sauce instead of caramels. The caramel taste in this recipe is not pronounced; the honey dominates. I would not repeat.
Mine came out delicious as per directions.